GLUTEN-FREE Recipes

[SeaBreeze]

Here's a couple of gluten-free treat recipes for anyone with gluten intolerance, more here. http://energytimes.com/pages/departments/1212/cooking1212.html

Seriously Chocolate Pecan Cookies


2 cups (8 oz) pecan flour
1 cup (4 oz) almond flour
2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar
3/4 cup (2.25 oz) unsweetened cocoa powder, natural or Dutch process
2 tsp baking powder
1/4 tsp salt
1/2 cup (1.75 oz / 50 g) pecans, coarsely chopped
3 eggs (5.25 oz)
1/4 cup (2 oz) salted butter or margarine, melted
4 tsp vanilla extract
1/4 tsp liquid stevia

1. Position two oven racks in the middle of the oven. Preheat the oven to 350°F.
Mist two baking sheets with spray oil, or line them with parchment paper or
silicone mats and then mist the surfaces with spray oil.

2. In a medium bowl, combine the flours, sweetener, cocoa powder, baking powder,
and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the
eggs, butter, vanilla and liquid stevia together until thoroughly blended.
Add the flour mixture and stir with a large spoon for about
two minutes to make a thick, sticky batter.


3. Drop the batter onto the prepared pans, using about 1 heaping tbsp per
cookie and spacing them about 3 inches apart.

4. Bake for 8 minutes, then rotate the pans, switch racks and bake for 6 to 8 minutes,
until the cookies are firm to the touch and crispy. Immediately transfer to a wire rack
and let cool for at least 15 minutes before serving.

Yield: 24 cookies. Reprinted with permission from The Joy of Gluten-Free,
Sugar-Free Baking by Peter Reinhart & Denene Wallace, copyright © 2012.
Published by Ten Speed Press, a division of Random House, Inc.
​

 

[SeaBreeze]

Gluten-Free Chinese Food, Recipes for Home

Here are some gluten-free Chinese food recipes. More here. http://energytimes.com/pages/features/0917/chinese.html#extra

Ditch the Delivery

Cooking Chinese at home lets you enjoy eggrolls and
other treats without the gluten.

September/October 2017
By Corinne Garcia


Perhaps one of the most craved cuisines that is often banished from the gluten-free diner’s list is the classic Chinese take-out. Considering the fact that Chinese menus feature many stir-fry dishes served with rice, much of the food would seem naturally free of gluten, right? Wrong.


“A common thought is that there wouldn’t be a lot of gluten in Chinese food, but realistically gluten is in almost all of the sauces,” explains Laura Russell, author of The Gluten-Free Asian Kitchen (Celestial Arts). “When you’re dining out, it’s very difficult to find gluten-free Chinese food. If you can’t eat wheat, you’re way better off cooking at home.”


And it’s not only the hidden ingredients in the sauces that contain gluten. There are also those old favorites that are sorely missed: dumplings, noodles and breaded sweet-and-sour chicken or shrimp, to name a few.


But you don’t have to give up these dishes in the name of better digestive health. By recreating them at home, you’re not only creating gluten-free meals, but healthier meals overall. “When you’re dining out, for someone who’s on a gluten-free or Paleo diet, there are a lot of issues,” says Russ Crandall, author of Paleo Takeout: Restaurant Favorites Without the Junk (Victory Belt). “You don’t really know what’s going into your foods. In your own kitchen, you can control those ingredients, the random sauces, the breading and other things on a typical take-out menu.”


Here’s a look at how the home chef can conquer gluten-free Chinese cuisine. Hold the MSG!

 

[SeaBreeze]

Mashed Potatoes with Cauliflower and Roasted Garlic

Source

Ingredients

• 2 medium heads garlic
• 3 tablespoons olive oil (divided)
• 1 medium onion (finely chopped)
• 2 pounds Yukon Gold potatoes (cut into small chunks)
• 1 medium head cauliflower (coarsely chopped)
• 1/2 cup low-sodium vegetable broth or stock
• 1/4 cup fresh chives (finely chopped)
• 1-1/2 teaspoons smoked paprika

Mashed Potatoes with Cauliflower and Roasted Garlic

Karin Lazarus | Delicious Living

• Serves: 10 people
• Calories per serving: 129

Update this Thanksgiving cornerstone with nutritious cauliflower, lots of roasted garlic, and caramelized onions. With no butter or milk, this is a healthier version of the ultimate comfort food.


Staff Favorite, Gluten Free, Vegan


Directions

• Preheat oven to 400°. Peel away loose outer layers of garlic bulb skin, leaving head intact. Cut off top ¼ inch, exposing individual cloves. Drizzle with 1 teaspoon oil; then wrap in foil and bake for 1 hour or until cloves feel soft when pressed. When cool enough to handle, squeeze cloves into a small bowl. Set aside.
• Heat 2 tablespoons olive oil in a pan over medium heat and sauté onion until caramelized, 20–25 minutes. Set aside.
• Place potatoes in a large saucepan, cover with water, and bring to a gentle boil. Reduce heat and simmer 10 minutes. Add cauliflower. Cook for another 5–10 minutes, until everything is fork-tender. Drain and return to saucepan. Turn heat to medium and add remaining 2 teaspoons olive oil, plus broth or stock. Mash with a potato masher, adding more stock if needed to reach desired consistency. Stir in roasted garlic, onions, and chives, mashing as desired. Season to taste with salt and pepper. Remove from heat, transfer to a serving dish, and sprinkle with smoked paprika. Serve immediately.

PER SERVING: 129 cal, 4g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 4g fiber, 30mg sodium

 

[Ruth n Jersey]

Thanks SeaBreeze, I've been on a gluten free diet for years and I appreciate new recipes. I love to cook so it was more of a challenge then a problem for me. Dining out has always been a problem though. Those chocolate cookies sound delicious but will put you in the poor house. Many of those fancy flours cost a small fortune. I'll pass that recipe on to my daughter. She makes all kinds of treats for me at Christmas and spares no expense.